Description
Cranberry shortbread cookies are a delightful balance of buttery richness and tart cranberries. With a tender, crumbly texture and a burst of fruity flavor, these cookies are perfect for cozy gatherings or as a festive gift during the holiday season. Easy to make and visually appealing, they will surely impress family and friends alike.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup fresh or dried cranberries, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Gradually mix in the flour and salt until just combined, being careful not to overmix.
- Gently fold in the cranberries and vanilla until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden. Cool on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg